对虾加工下脚料的综合提取技术研究进展  

Research Progress on Comprehensive Extraction Technology of Prawn Processing Scraps

作　　者：李雨霖 余炼[1] 倪婕 姜毅[1] 江虹锐[1] 刘小玲[1] LI Yu-lin;YU Lian;NI Jie;JIANG Yi;JIANG Hong-rui;LIU Xiao-ling(College of Light Industry and Food Engineering,Guangxi University,Nanning 530004,China)

机构地区：[1]广西大学轻工与食品工程学院,广西南宁530004

出　　处：《食品工业科技》2020年第23期337-345,共9页Science and Technology of Food Industry

基　　金：海洋生物产业-产业孵化集聚创新类项目(Bhsfs010-3-1);广西创新驱动发展重大专项(桂科AA17202010-3,桂科AA17204075)。

摘　　要：随着我国对虾加工行业的迅速发展,产生的加工下脚料也急剧增多,主要包括虾头、虾壳和虾尾,这些下脚料中有很大一部分未被利用导致了资源浪费。工厂一般采用化学法等较简易的方法提取甲壳素、蛋白质、虾青素和虾油,得率低、纯度不高、综合利用率较差,且由于使用大量化学试剂也易造成环境污染。近期的研究发现了超临界CO2萃取、离子液体等新的提取工艺对虾加工下脚料中营养物质的方法,不仅更环保,还能提高得率和纯度以及避免活性物质的破坏和损失。本文针对对虾加工下脚料中营养成分的提取方法进行了综述,比较并分析了化学法、酶法等传统提取技术与微生物发酵法、离子液体法、超临界及亚临界等新的工艺技术的特点,并对其综合提取技术进行了初步探讨,以期为进一步高效开发利用对虾的加工下脚料资源提供一定借鉴。With the rapid development of shrimp processing industry in China,the amount of processing leftovers has increased dramatically,mainly including shrimp head,shell and tail.A large part of these leftovers have not been utilized,resulting in waste of resources.Factories generally use simple methods such as chemical methods to extract chitin,protein,astaxanthin and shrimp oil.The yield is low,the purity is not high,the comprehensive utilization rate is poor,and the use of a large number of chemical reagents is easy to cause environmental pollution.Recent research has discovered new methods for microbial fermentation,supercritical CO 2 extraction,ionic liquids and other methods for extracting nutrients from shrimp processing waste,which are not only more environmentally friendly,but also improve yield and purity and avoid damage and loss of active substances.In this paper,the extraction methods of nutrients in shrimp processing waste are reviewed,in order to provide a basis for further efficient development and utilization of shrimp processing waste resources.

关 键 词：对虾 下脚料 甲壳素 虾青素 蛋白质 虾油 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]